This pistachio cream is a silky, rich treat made with just two ingredients. It's super simple to whip up and is perfect as a spread on toast, filling for pastries, or even a decadent topping for ice cream. The smooth texture and nutty flavor will definitely make it a favorite in your kitchen.
Ingredients
1 cup pistachios, shelled and unsalted
¼ cup maple syrup (or honey)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by placing the shelled pistachios in a food processor. Process them until they break down into a fine, sandy texture.
Gradually add the maple syrup (or honey) while continuing to blend. The mixture may appear a bit chunky at first, but that’s totally fine.
Keep processing for about 4-5 minutes, scraping down the sides of the food processor as needed. The pistachios will eventually turn into a smooth, creamy paste.
Taste the cream and adjust the sweetness to your liking. If you want it sweeter, simply add a little more maple syrup or honey.
Once it’s at the perfect consistency and sweetness, transfer the pistachio cream into a jar or container.
Store in the refrigerator for up to two weeks.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 8 servings (2 tablespoon per serving)
Variations
Add a pinch of salt: If I want a slightly salted contrast to the sweetness, I sometimes add a pinch of sea salt to the mixture while processing.
Flavor it with vanilla: A splash of vanilla extract adds a nice depth of flavor and a touch of warmth to the cream.
Make it richer: For a creamier version, I swap out maple syrup for honey or add a small splash of coconut milk or cream.
Spices: A touch of cardamom or cinnamon can add a unique twist to the flavor profile.
Storage/Reheating
I store this pistachio cream in an airtight container in the refrigerator, and it keeps for up to two weeks. The texture might thicken a bit after refrigerating, so I just give it a quick stir or let it sit at room temperature for a few minutes to make it easier to spread. No need to reheat—just enjoy it straight from the fridge!
FAQs
Can I use salted pistachios for this recipe?
I recommend using unsalted pistachios for the best flavor balance. Salted pistachios might make the cream too salty, but if you only have salted ones, be sure to adjust or omit any additional salt in the recipe.
Can I make this pistachio cream without maple syrup?
Yes! If I prefer a different sweetener, I can use honey, agave, or any other liquid sweetener. Just adjust the amount based on my sweetness preference.
How do I adjust the consistency of the pistachio cream?
If I want a thinner consistency, I can add a tiny bit of water or milk while blending. If I like it thicker, I can process it for a bit longer.
Can I freeze pistachio cream?
Yes, I can freeze pistachio cream! I just make sure to store it in a freezer-safe container. It will keep for up to 3 months in the freezer. When I’m ready to use it, I let it thaw in the fridge and stir it before using.
Can I use this pistachio cream as a filling for cakes?
Absolutely! This cream makes an excellent filling for cakes, pastries, or tarts. Its creamy texture pairs perfectly with both lighter and richer desserts.
Conclusion
This pistachio cream is a quick, easy, and versatile treat that adds a luxurious touch to many recipes. Whether I’m using it as a spread, filling, or topping, its rich, smooth texture and nutty flavor are sure to impress. With just two simple ingredients and a few minutes of preparation, I can make something truly delicious and satisfying. Plus, it stores well, so I can always have it on hand for whenever I need a sweet and creamy indulgence.
Recipe:
Pistachio Cream
- Total Time: 10 minutes
- Yield: 8 servings (2 tablespoon per serving)
- Diet: Vegetarian
Description
A rich, silky pistachio cream made with just two ingredients, perfect as a spread, filling, or topping. It’s quick, versatile, and easy to adjust for sweetness and flavor.
Ingredients
1 cup pistachios, shelled and unsalted
¼ cup maple syrup (or honey)
Instructions
- Place the shelled pistachios in a food processor and process until they break down into a fine, sandy texture.
- Gradually add maple syrup (or honey) while continuing to blend. The mixture may appear a bit chunky at first, which is fine.
- Process for 4-5 minutes, scraping the sides of the food processor as needed. The pistachios will turn into a smooth, creamy paste.
- Taste and adjust the sweetness. Add more maple syrup or honey if desired.
- Transfer the pistachio cream to a jar or container and store it in the refrigerator.
Notes
For a slightly salted contrast, add a pinch of sea salt.
Vanilla extract can be added for extra depth of flavor.
For a creamier texture, swap out maple syrup for honey or add coconut milk/cream.
Spices like cardamom or cinnamon can add unique flavors.
Store in the refrigerator for up to two weeks. The texture might thicken slightly when chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Spread, Snack
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 7g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
